west bengali lamb curry (khela kalia)

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West Bengali lamb curry (khela kalia)

Vivek Singh shares his recipe for West Bengali lamb curry. This rich, celebratory dish is also known as Sunday special or holiday curry.

1kg goat meat or lamb shoulder, diced into 2.5cm cubes

6 tbsp plain yogurt

2 tbsp mustard oil (optional; available from theasiancookshop.co.uk)

1½ tsp cumin seeds

4-5 hot green chillies

2 tbsp vegetable oil

4 waxy potatoes (about 450g),such as charlotte, peeled and halved

2 bay leaves

2 black cardamom pods (optional; available from souschef.co.uk)

4 red onions, finely chopped

2 tbsp ginger-garlic paste (from large supermarkets)

1 tbsp ground coriander

1 tsp ground turmeric

2 tsp chilli powder

2 tsp salt

1 tbsp ghee

A few fresh coriander sprigs

For the rustic garam masala

6 green cardamom pods

1 cinnamon stick

8 cloves

1 tsp black peppercorns

Ingredients

Ingredients